Artichoke Spinach Pasta

  • Serv Size
    2

Artichoke Spinach Pasta

Artichoke Spinach Pasta

Ingredients

Ingredients:

Artichoke Spinach Pasta

Artichoke Spinach Pasta

Instructions:

Bring 6 quarts of water to a boil and season the water with salt.

Right after you start the sauce, drop the pasta into the boiling water and cook for about 13 minutes or until al dente.

(NOTE: Make sure to reserve about 1 cup of pasta water before draining in case you need it for the sauce).

Next in a 12 inch pan on medium heat, add the olive oil. Once the oil is hot, add the shallots. Season the shallots with a little salt and pepper. Once the shallots turn translucent after about 2 minutes, add the red pepper flake and minced garlic. Continue to cook for about 30 seconds or until you begin to smell the garlic then add in the artichoke hearts. Let that fry for about 1 minute then add the sherry wine.

After a few minutes the wine will reduce by half then add in the lemon juice, heavy cream, and parmesan cheese. Give everything a stir until the cheese is melted into the sauce then reduce the heat of the pan to medium/low. Gently simmer the sauce for about 2 minutes or until the sauce has thickened slightly.

Now add in the basil and spinach. Let the spinach cook for 1 minute before adding the cooked pasta. Give everything a toss until combined then taste the pasta and adjust the seasoning to your liking.

(NOTE: If you find you do not have enough sauce, add a few splashes of pasta water to create more sauce but be careful not to dilute the flavor).

Serve the pasta on a large plate and garnish with more fresh basil and parmesan cheese on top.

Enjoy! Artichoke Spinach Pasta

Artichoke Spinach Pasta

Artichoke Spinach Pasta

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